Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g carrot reens
- 50 g pine nuts
- 150 g olive oil, cold pressed
- 80 g parmesan
- salt and pepper
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Wash the carrots thoroughly, sort them and spin dry in a salad spinner, then roughly chop. Roast the pine nuts in a non-oiled pan until golden.
- Put all ingredients in a tall container, e.g., in a blender jar and finely chop with a hand blender. Season again with salt and pepper. Then pour everything into a glass, close it and store in a cool place.
- The pesto will keep in the refrigerator for at least 4 - 6 weeks. You get about 400g of pesto from the ingredients.
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